Next, add your tomato paste in and stir to combine with the onions

Blend together scotch bonnets, shallots, garlic and ginger, add a small splash of water to loosen it up. Then, once blended into a smooth paste, add this to the onions and tomato paste. Mix well and emulsify everything

Next, blend up one tin of chopped tomatoes and add these in too

Now, add your ground cumin and coriander, mixed herbs, black and white pepper, smoked paprika, maggi, adobo and badia complete seasoning. Stir everything well

Now pour in your can of coconut milk and stir

Next, add in your washed, uncooked jasmine rice. Cover and simmer on a low heat for five to ten minutes. Stir afterward

Add a little bit of water to your blender to mix with the leftover tomato juices, wash over the rice and place the lid back on the pot. Place in the oven to cook for forty minutes at 200C

Remove from the oven, fluff up and enjoy